Chicken Parm-Ish Meatballs
"This is one of those pantry-pull recipes, when I needed to use up some items in my fridge. It ended up being so popular, that I had to make another batch once the first had been finished. It is sort of inspired ny chicken parm without all the fuss, but plenty of cheese. I did use sliced provolone in this recipe (it’s what I had), but feel free to substitute sliced mozzarella instead. Resist the temptation to top the meatballs with shredded cheese; the slices fold over the meatballs and really amp up the cheesiness! Also, the size of the jarred marinara sauce is just what I had on hand. Finally, you can serve over pasta, but I was true to the pantry-pull theme and used leftover garlic mashed potatoes the first time around!"
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 ounces mozzarella cheese, pearls drained
- 1 cup ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1⁄2 cup plain breadcrumbs
- 2 large eggs
- 4 tablespoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons chopped fresh parsley
- 2 lbs ground chicken
- 4 tablespoons extra-virgin olive oil
- 3 (20 ounce) jars marinara sauce
- 8 slices provolone cheese
directions
- Heat oven to 375 degrees.
- in a large bowl, mix together mozzarella pearls, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, basil, parsley, and salt and pepper to taste. Add chicken to this mixture and combine until fully incorporated. Roll into golf ball size ( I got about 24). You may need to moisten your hands to keep the mixture from sticking.
- Heat oil in a large Dutch oven over medium heat. Add meatballs and brown likely, then add marinara sauce. Stir gently to coat the meatballs with the sauce. Bring to a boil, cover and put in the oven to bake. Meatballs should be cooked through after 20 minutes.
- remove from oven and top the meatballs with the provolone slices, overlapping if necessary. Return to oven and bake until cheese is melted and slightly brown, about 3 to 5 minutes. Remove from oven and enjoy!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
